When I think of the Fourth of July side dishes, I think of corn on the cob. Nothing says summer like corn on the cob — it’s an all-American favorite. Well this corn on the cob is different with a south-of-the-border twist. If you like corn on the cob, then you’ll want to try this recipe. Add this corn on the cob to your Fourth of July party menu and amaze your family and neighbors with the dish that has made street vendors south of the border famous: Elote.
This is Mexico’s finest street dish, sold on a stick or served in styrofoam cups. The elote en vaso (corn in a cup) version is less messy, but this version is definitely more authentic.
Growing up in the border city of El Paso, I saw elote sold at street corners, bazaars, and festivals. When I moved away from home I craved this corn drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic.
This grilled corn only gets better smeared with these flavorful toppings and the addition of the cilantro butter gives it an added dimension of flavor. My kiddos can’t get enough of it, and neither can I.
Feel free to adjust the proportions of lime juice, crema, queso, and spices to taste.
Elote (Grilled Corn on the Cob with Cilantro Butter)
- 1/2 stick unsalted butter, melted
- 1/4 cup chopped fresh cilantro, chopped
- coarse salt
- 4 ears corn with husks
- crema Mexicana or sour cream
- crumbly, salty white cheese (ideally cotija but parmesan is acceptable)
- chili powder to taste
- hot sauce, optional; recommend Valentina Mexican Hot Sauce
- lime wedges for garnish
- In a small bowl, combine butter and cilantro.
- Heat grill or grill pan to medium-high heat. Carefully pull back corn husks, leaving them attached at the base. Remove silk and discard. Brush corn with some of the cilantro butter, and season with salt. Grill corn on medium high heat for 15 to 20 minutes, rotating every 5 minutes until nicely charred and bright in color.
- Brush corn again with remaining cilantro butter. Liberally spread crema on grilled corn, about 2 tablespoons per ear and sprinkle generously with cheese.
- Serve with chile powder, hot sauce, and lime wedges.
Written by Yvette / Photos by Yvette